Originally Published in It’s Not Your Mom’s Christmas Dinner; It’s A Party

Photography by Dan Austin // Set Styling by Lisa Malott

9.2 oz all-purpose flour
1 Tbsp baking powder
1 tsp baking soda
1 tsp salt
3.4 oz soft butter
9.5 oz sugar
2 eggs
1 Tbsp vanilla
10 oz sour cream
5 oz dried fruits and nuts
1.5 oz dark rum or brandy

for glaze

8 oz heavy cream
8 oz dark chocolate chips

In a mixer with the paddle attachment, cream the soft butter and sugar on medium speed until fluffy. Add the eggs and vanilla, mixing for about 30 seconds, then lift out the paddle and use a spatula to scrape down the sides and bottom of the bowl. In a separate bowl, stir together all of the dry ingredients and add to the egg mixture. Stir on low speed until a thick batter begins to form, then add the sour cream and dried fruits and nuts and continue on low speed until the cake batter is smooth and everything is combined.

Generously grease the interior of a bundt pan with pan spray or butter, and pour in the cake batter. Bake at 350°F for about 30 minutes, or until a toothpick inserted into the center of the cake comes out with only a few moist crumbs stuck to it, but no raw batter.

Once the cake is out of the oven, use a toothpick to poke several holes in the warm cake and pour the rum over it so that it soaks in. Once all the liquid seems to be absorbed, overturn the cake onto a tray lined with parchment paper and let cool completely before glazing.

To make the glaze, bring the heavy cream to a quick boil, then pour over the dark chocolate chips. Let it sit for a minute or so to let the heat penetrate the chocolate, then stir until it’s a smooth glaze. Pour over the cooled cake and let it set before transporting or cutting.